Monday, April 12, 2010

Sesame Pork Tenderloin

I really love pork tenderloin. Whether you grill it or roast it, just about anyway you slice it, it's a delicious cut of meat that does well under any preparation!

This is a restaurant-quality dish that's perfect for company, or just for yourselves. And it's easy! And it's quick.

Start by preparing the marinade.

Combine the soy sauce, oil, ginger and garlic

and mix well. Place the pork in a large zip top bag, then pour the marinade over the pork.

Seal the bag, and turn it a few times to coat the pork. Put it in the refrigerator for at least 4 hours or overnight.

When it's time to cook, line a baking sheet, or a shallow roasting pan, with foil. Then combine the honey and brown sugar and spoon it over the tenderloin.

Toast the sesame seeds in a skillet over medium heat, being careful to shake it often so they don't burn.

Sprinkle the sesame seeds over the pork.

Bake for 30-40 minutes or until done. If you're using a meat thermometer, it should read 160. I make tenderloin a lot, so I just look for a little pink left in the center. Let the pork stand for 5-10 minutes before slicing.

Get more ideas at Mouthwatering Mondays , the Krazy Kitchen, Tempt my Tummy Tuesday, Tasty Tuesday and Tuesdays at the Table.

Sesame Pork Tenderloin

2 pork tenderloins, about 1 pound each
1/2 cup soy sauce
3 Tbsp. olive or canola oil
1/2 tsp. ground ginger (or 2 tsp. minced fresh gingerroot)
3 garlic cloves, minced
1/2 cup honey
1/4 cup brown sugar
1/3 cup sesame seeds, toasted

Combine soy sauce, oil, ginger and garlic; stir to combine. Place pork in a resealable zip top bag and cover with marinade. Seal bag and turn to coat. Refrigerate for at least 4 hours or overnight, turning occasionally.

Remove pork from bag and discard marinade. Place pork on a foil-lined baking sheet or on a rack in a shallow foil-lined roasting pan. Combine honey and brown sugar; spoon over pork. Sprinkle with sesame seeds.

Bake at 375 for 30-40 minutes or until the internal temperature is 160. Let stand for 5-10 minutes before slicing. Serves 6.


  1. Yummy! This sounds delish and super easy! My kind of cooking!

  2. I just happen to have some tenderloins in the freezer that I need to use. This sounds delicious and I love that you use ground ginger--so many times recipes call for fresh and since I never have that I have to try to convert. Thanks for sharing!

  3. Toasting the seeds is DEFINITELY the trick!!!!!
    Delicious recipe, I've done this with chicken before but never pork!
    YUM YUM! Thanks for linking this delicious recipe!

  4. This looks delicious. I am going to have to try this.


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